black- chick peas curry

Anything when cooked in roasted coconut gravy tastes spectacular…

Having brought up in Kerala must have been the reason for my deep likeness for roasted coconut curries. In Kerala, we use a lot of coconut on daily basis and most of the dishes call either for grated coconut or coconut paste or coconut milk. And we all adore this particular ingredient a lot. Should I say anything about coconut oil??? The aroma and the flavor that a couple of tablespoons of coconut oil impart to a dish is just amazing. I can just go on and on talking about coconut.

Roasted coconut has been an integral ingredient in my family, especially while making fish curries. I had already posted the recipe for making fish in roasted coconut gravy, check it out. There are a few variations of the fish curry, you could make the gravy with roasted coconut or by just grinding the raw coconut. I prefer the roasted coconut gravy as the roasted coconut paste makes any dish taste delicious.

This was the first time I am making chick peas in roasted coconut gravy. I usually add coconut milk after cooking the chick peas, makes the gravy taste creamy and yummy. I have used black chick peas and not the beige one. Black chick peas is very popular in Kerala, and is served with puttu. However, in North America, beige chick peas is the popular one. Black chick peas has a more deep taste and flavor compared to the beige ones which are very mild. Uncooked black chick peas can be found at most Indian stores, they even got frozen ones.

When I hosted the Eid contest, one of the recipes I got was the Soy chunks cooked in roasted coconut gravy by Greenhorn Cook. I made that recipe and fell in love with it especially the roasted coconut gravy. Making the gravy was very similar to the gravy that’s made by me for making the fish curry. Literally, anything can be added to that gravy, so this time I added black chick peas. It tasted delicious, I couldn’t resist having the gravy just like that and to lick my fingers…Yummy!

black chick peas curryMore recipes for making chick peas curry

Chick peas in roasted coconut gravy, a different version

Chick peas curry

Recipe Courtesy: Greenhorn Cook

Black Chick Peas in Roasted Coconut Gravy – Kerala Kadala Curry
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Indian
Serves: 5 People
Ingredients
  • Black chick peas or beige chick peas- 2 cups (slightly cooked)
To roast and grind
  • Oil- 1 tbsp
  • Coconut, grated- 1 cup
  • Coriander powder- ½ tbsp
  • Chilly powder- ½ tbsp (for less spice add kashmiri chilly powder)
  • Turmeric powder- 2 pinches
  • Ground pepper- ½ tsp
  • While cooking
  • Oil- 2 tbsp
  • Mustard seeds- 2 tsp
  • Cumin seeds- 1 tsp
  • Onion, chopped-1
  • Ginger-garlic paste- 2 tsp
  • Tomato, chopped-1, large
  • Curry leaves- 1 sprig
  • Garam masala- 1 tsp
  • Coconut milk- ½ to ¾ cup
  • Salt- to taste
Instructions
  1. If using uncooked chick peas, soak it in the water overnight and cook it in a pressure cooker till it’s slightly cooked, don’t over cook it. Drain the water, keep aside.
  2. If using cooked chick peas, add them directly to the roasted coconut gravy.
  3. Place a pan over medium heat, add oil and the grated coconut, roast till it turns golden brown in color.
  4. Add coriander powder, chilly powder, turmeric powder and ground pepper, saute for a couple of minutes and remove the pan from the heat. Don’t burn the spices. Let it cool down.
  5. In a grinder, grind the roasted coconut along with ½ cup water to make a smooth paste. Keep aside.
  6. Place a pressure cooker over medium heat or use a large pan.
  7. Add oil, let it turn hot.
  8. Add mustard seeds, let it splutter.
  9. Add cumin seeds, saute for a second.
  10. Add onion, curry leaves and salt, saute till translucent.
  11. Add ginger-garlic paste, saute for a few minutes.
  12. Add tomato, cook till it has mashed up.
  13. Add the ground roasted coconut paste, combine well and cook for a few minutes.
  14. Add slightly cooked chick peas, and some more water to thin down the gravy.
  15. Add salt to taste.
  16. Close the pressure cooker with its lid and place the whistle.
  17. Cook till 2 whistles, let the pressure subside.
  18. Open the cooker, combine well.
  19. Add garam masala, combine well.
  20. Add coconut milk and cook for a few minutes.
  21. If the gravy is watery cook till it thickens.
  22. If you want more gravy, don’t thicken the gravy.
  23. Have a taste, add salt and ground pepper if needed.
  24. Remove from the heat, let cool down a bit.
  25. Serve with puttu, chapati, pathiri, orotti, rice etc. This curry goes well with almost any kind of rotis.
Notes
This roasted coconut along with the spices can be kept in the refrigerator for a a few weeks. So make a lot and just before cooking grind it into a smooth paste.